A light and vibrant starter layered with thinly sliced beets, zesty vinaigrette, peppery arugula, and a sprinkle of toasted seeds for crunch — bold in color, refined in flavor.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 minsFor the Carpaccio
3 medium beets, scrubbed (or use pre-cooked vacuum-packed beets)
2 cups fresh arugula (rocket)
2 tbsp pumpkin seeds (pepitas)
1 tbsp sunflower seeds
¼ cup crumbled goat cheese or feta (optional)
Flaky sea salt & freshly ground black pepper
For the Vinaigrette
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar or red wine vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey (optional, for balance)
1 tsp fresh lemon juice
Pinch of salt & pepper
Cook the Beets (Skip if Pre-cooked)
1
Preheat oven to 400°F (200°C) .
Wrap each beet in foil and roast for 45–60 minutes , or until tender when pierced with a knife.
Let cool slightly, then peel (skins will rub off easily with paper towels or hands).
Chill beets before slicing for clean presentation.
Slice the Beets Paper-Thin
2
Use a mandoline or very sharp knife to slice beets as thinly as possible — 1–2mm if you can.
Arrange the slices in overlapping circles on individual plates or one large platter.
Toast the Seeds
3
In a dry skillet over medium heat, toast:
2 tbsp pumpkin seeds
1 tbsp sunflower seeds
Stir frequently for 3–5 minutes , until golden and fragrant.
Let cool on a plate or paper towel.
Make the Vinaigrette
4
In a small jar or bowl, whisk together:
Shake or whisk until fully emulsified.
Assemble the Carpaccio
5
Once beet slices are plated, scatter:
Top with:
Finish with:
Serve immediately or chill for up to 30 minutes before serving.
Flavor Variations
6
Add orange or grapefruit segments for brightness
Use toasted hazelnuts, walnuts, or pistachios instead of seeds
Replace arugula with baby spinach or watercress
Add sliced avocado for creaminess
Serve with toasted sourdough crostini for texture contrast
Pairing Suggestions
7
Wine: Dry rosé, Pinot Noir, or a crisp white like Sauvignon Blanc
Cocktail: Elderflower spritz, beet gin fizz, or citrusy Aperol soda
Non-Alcoholic: Sparkling lemon water or cucumber-mint mocktail
Ingredients For the Carpaccio
3 medium beets, scrubbed (or use pre-cooked vacuum-packed beets)
2 cups fresh arugula (rocket)
2 tbsp pumpkin seeds (pepitas)
1 tbsp sunflower seeds
¼ cup crumbled goat cheese or feta (optional)
Flaky sea salt & freshly ground black pepper
For the Vinaigrette
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar or red wine vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey (optional, for balance)
1 tsp fresh lemon juice
Pinch of salt & pepper
Directions Cook the Beets (Skip if Pre-cooked)
1
Preheat oven to 400°F (200°C) .
Wrap each beet in foil and roast for 45–60 minutes , or until tender when pierced with a knife.
Let cool slightly, then peel (skins will rub off easily with paper towels or hands).
Chill beets before slicing for clean presentation.
Slice the Beets Paper-Thin
2
Use a mandoline or very sharp knife to slice beets as thinly as possible — 1–2mm if you can.
Arrange the slices in overlapping circles on individual plates or one large platter.
Toast the Seeds
3
In a dry skillet over medium heat, toast:
2 tbsp pumpkin seeds
1 tbsp sunflower seeds
Stir frequently for 3–5 minutes , until golden and fragrant.
Let cool on a plate or paper towel.
Make the Vinaigrette
4
In a small jar or bowl, whisk together:
Shake or whisk until fully emulsified.
Assemble the Carpaccio
5
Once beet slices are plated, scatter:
Top with:
Finish with:
Serve immediately or chill for up to 30 minutes before serving.
Flavor Variations
6
Add orange or grapefruit segments for brightness
Use toasted hazelnuts, walnuts, or pistachios instead of seeds
Replace arugula with baby spinach or watercress
Add sliced avocado for creaminess
Serve with toasted sourdough crostini for texture contrast
Pairing Suggestions
7
Wine: Dry rosé, Pinot Noir, or a crisp white like Sauvignon Blanc
Cocktail: Elderflower spritz, beet gin fizz, or citrusy Aperol soda
Non-Alcoholic: Sparkling lemon water or cucumber-mint mocktail
Beetroot Carpaccio with Arugula & Toasted Seeds
